Raspberry Cream Cheese Braid

March 13, 2010

In some areas around here, there are still probably three to six inches of snow on the ground out here (although I may add that it is quickly melting!). My mind and soul, however, are ready for the spring or even summer! The combination of the cream cheese and raspberry filling in this recipe was such a good tease preparing me for the upcoming warmer months that we all look forward to.

While this recipe looks difficult; I can assure you that it is not.  The brioche dough that I used is so versatile that you can modify the fillings to whatever you like, such as different berries (fresh or frozen), diced apples in the fall, or pears in the winter. If you want something savory on your menu, add chopped up spinach, ham, and ricotta… then viola! This is truly a one-stop meal that would satisfy any craving.   

Brioche dough adapted from Artisan Bread in Five Minutes a Day &  filling adapted from the Fresh Loaf

1 lb of brioche dough (or any other sweet dough of your choice)
Cream Cheese Filling
Raspberry Filling
Egg glaze

Thaw your refrigerated or fresh dough, and roll them on floured surface to fit a rectangular 1/2-sheet size cookie sheet.

Preheat your oven to 350 degree.

Place parchment paper on your cookie sheet; and transfer your dough. Spread the cream cheese filling on the middle third of your dough. Repeat the layer using the raspberry filling.

Make the “braids” by cutting about 1.5-inch apart tabs on each sides of the dough. Alternating the pieces, fold the dough over to cover the filling until it’s all covered. Press gently to seal as necessary.

The dough that I used required it to sit and rest for a minimum of 1 hour (if you used other dough, follow its requirement, whether it’s 45 min or 1 hr resting time). After about an hour, glaze the braid with egg wash. Sprinkle generously with sugar.

Bake for about 35 min or until golden brown. I would have taken mine a tad bit sooner than 35 min, so start watching the color around 25 min mark.

Egg glaze
1 egg
1 tbsp of milk
Beat the egg and milk together. Set aside.

Raspberry Filling
2 cups of raspberries (frozen, or fresh)
1/4 cup of corn starch
1/4 cup of sugar
2 tbsp of freshly squeezed lemon juice
Mix all of the ingredients together to a boil in a medium-heat. Stir constantly to make sure it doesn’t stick to the bottom of your pot. Then let simmer for about 5 minutes. Set aside, let cool.

Cream Cheese Filling
3/4 cup of cream cheese, softened to room temperature
1 tsp pure vanilla extract
1 tbsp of egg glaze mixture
2 tbsp sugar
Mix all of the ingredients together. Make sure the cream cheese is well mixed with the other three ingredients. Set aside.

Yield: 8-10 generous servings (1 giant loaf!)


Blueberry Coffee Cake Muffins

August 16, 2009

I have been wanting to make these muffins since I first saw the recipe on Barefoot Contessa Family Style. I finally decided to make these to take advantage of the abundance of blueberries this summer. I asked Red if he’d be up for eating these since we haven’t baked anything for breakfast in quite a while, and he said yes (of course, I didn’t expect any other answer, really!).

So lo and behold, I woke up this morning with the noise of our Kitchen Aid mixer buzzing in the kitchen. Red was up and started mixing a batch of these muffins!  As soon as I got into the kitchen, he said,”Can you put some vanilla into the mixing bowl?” Aah yeah, what a way to start my morning!

This recipe received a pretty high review overall on the Food Network and we agree that they were light and wonderful. A couple of things that I did that the recipe didn’t ask for. I rolled my blueberries in about a tablespoon of flour to prevent them from sinking. And I sprayed the muffin pans with cooking spray and used  paper cupcakes liner. The muffin liner is a must or you’d be fighting the crumbs sticking on the pan! Also, this recipe made WAY more than what it states here. I came out with at least 24 muffins on standard-size muffin pans.

Adapted from Barefoot Contessa Family Style.


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Yield: 16 (bakery-sized JUMBO muffins), about 24-standard size muffins